Personally for me nothing is more relaxing than baking a cake on a Sunday afternoon. However since March, my attempts at gluten free, diary free, and egg free cakes have failed to raise to the occasion.
But while writing this blog I stumbled amongst a website dedicated to gluten free vegan bakes and took a look.
There were a few required ingredients I hadn’t got in, such as flaxseed, and I didn’t have time to pop to the shops to get them, but I had everything needed for the Strawberry Shortcake recipe.
The recipe was easy to follow, and I soon had the mixture ready for the oven. I will say though that the mixture seemed to have a rubbery consistence, and I was sceptical about that. The only change I made to the recipe was add in 2 teaspoons of Xantham Gum as I find it always helps give sponges strength.
After 25 minutes in the oven it seemed well risen and definitely resembled a cake. I left to cool but when I took it out of the tin one of the sponges cracked a little down the middle but the cake was still together and I thought icing would fix it.
For the icing, I didn’t have time to chill the coconut cream before mixing it up, and used three little cans of creams, as the recommended brand in the recipe isn’t stocked in the UK.
After it was all put together, I couldn’t wait to give it a taste. And without wanting to blow my own trumpet, I think it was success. The texture was light and fluffy, and the coconut cream was lovely and fresh.
The only downside was after 24 hours and being cut a few times, it did crumble, but I guess if you eat it quickly this wouldn’t be an issue!
Definitely a recipe I’ll be repeating and a site I’ll be using again.